Trader Joe’s Greek Bowl Recipe

This fresh, vibrant Trader Joes Greek Bowl Recipe is made with marinated shawarma chicken, creamy tzatziki, and crisp cucumbers, and ready in 20 minutes. The warm, savory chicken mixes perfectly with the cold, tangy feta and bright tomatoes right in the bowl. I love grabbing these specific ingredients for quick weekday lunches.

Restaurant-Quality At Home

I used to spend way too much on fast-casual Mediterranean bowls during my lunch breaks. Making them at home always felt like too much work because of all the different components.

Then I realized I could use pre-marinated chicken and store-bought dips to cut the prep time down to almost nothing. The biggest lesson was learning not to skip the fresh herbs, which make the store-bought ingredients taste completely homemade.

Trader Joes Greek Bowl Recipe Ingredients

• 1.5 lbs Trader Joe’s Shawarma Chicken Thighs
• 2 cups cooked brown rice or quinoa
• 1 cup Trader Joe’s Tzatziki Dip
• 1 cup cherry tomatoes, halved
• 1 medium English cucumber, diced
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped

How To Make Trader Joes Greek Bowl Recipe

1. Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the shawarma chicken for 6-8 minutes per side until browned and cooked through, then let it rest before slicing.
2. Chop the vegetables: While the chicken cooks, wash and slice the cherry tomatoes and dice the cucumber.
3. Warm the base: Heat the pre-cooked brown rice or quinoa in the microwave for 1-2 minutes until steaming.
4. Assemble the bowls: Divide the warm grains among four bowls. Top each with sliced chicken, tomatoes, cucumber, olives, and feta cheese.
5. Add the dips: Spoon a generous scoop of tzatziki into the center of each bowl and garnish with fresh dill.

Recipe Tips

• Prep ahead: Wash and chop all your vegetables on Sunday so you can assemble these bowls in minutes during the week.
• Warm the meat: Always heat the chicken right before serving, as the contrast between hot meat and cold vegetables is essential.
• Customize the base: If you prefer a lighter lunch, swap the brown rice for a bed of fresh romaine lettuce or spinach.

What To Serve With Greek Bowls

These bowls are incredibly filling on their own, but warm pita bread is a great addition for scooping up the extra tzatziki. You can also serve them with a side of crispy roasted chickpeas for added crunch.

How To Store

Store the components separately in airtight containers in the fridge for up to 4 days. Keep the tzatziki and fresh vegetables away from the chicken and rice until you are ready to eat. Do not freeze the fresh vegetables or dips.

FAQs

• Can I use a different protein? Yes, the pre-cooked gyro slices or even frozen falafel work wonderfully in this bowl if you want to skip cooking chicken.
• Is this recipe gluten-free? As long as you use rice or quinoa for the base and check the labels on your dips, the bowls are naturally gluten-free.
• How do I keep the cucumbers crisp? Store them in a separate container lined with a paper towel to absorb excess moisture in the fridge.

Nutrition

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Trader Joe’s Mediterranean Bowl Recipe
• Trader Joe’s Salmon Bowl Recipe
• Trader Joes Egg Roll Bowl Recipe

Trader Joes Greek Bowl Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Fresh, vibrant Trader Joes Greek Bowl Recipe combines savory shawarma chicken, creamy tzatziki, and crisp vegetables for a meal ready in 20 minutes. It serves up an easy lunch or quick weeknight dinner when you need something satisfying.

Ingredients

• 1.5 lbs Trader Joe’s Shawarma Chicken Thighs

• 2 cups cooked brown rice or quinoa

• 1 cup Trader Joe’s Tzatziki Dip

• 1 cup cherry tomatoes, halved

• 1 medium English cucumber, diced

• 1/2 cup pitted Kalamata olives

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh dill, chopped

Directions

• 1. Cook the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the shawarma chicken for 6-8 minutes per side until browned and cooked through, then let it rest before slicing.
• 2. Chop the vegetables: While the chicken cooks, wash and slice the cherry tomatoes and dice the cucumber.
• 3. Warm the base: Heat the pre-cooked brown rice or quinoa in the microwave for 1-2 minutes until steaming.
• 4. Assemble the bowls: Divide the warm grains among four bowls. Top each with sliced chicken, tomatoes, cucumber, olives, and feta cheese.
• 5. Add the dips: Spoon a generous scoop of tzatziki into the center of each bowl and garnish with fresh dill.